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Effect of heat treatment on Listeria monocytogenes and Gram‐negative bacteria in sheep, cow and goat milks
Author(s) -
MacDonald Fiona,
Sutherland A.D.
Publication year - 1993
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1993.tb02785.x
Subject(s) - listeria monocytogenes , pasteurization , food science , cow milk , listeria , bacteria , whole milk , biology , gram , chemistry , genetics
Sheep milk, compared with cow and goat milk, had a protective effect on Gram‐negative bacteria and Listeria spp. heated at 65°C in a test‐tube method. This effect was not solely due to fat content as cow milk artificially reconstituted to 10% homologous fat was not as protective. Listeria monocytogenes in whole sheep, cow and goat milks at an inoculum level of 1 times 10 6 cfu ml ‐1 was heated at 68°C for 15 s in the plate pasteurizer and survival was only detected in whole sheep milk after heating. Whole sheep, cow and goat milks containing high levels of L. monocytogenes (1 times 10 6 cfu ml ‐1 ) could not survive the current HTST plate pasteurization protocol.